Growth, respiration and physicochemical changes during the maturation of cacao fruits-Reference-Cited by-同舟云学术

Growth, respiration and physicochemical changes during the maturation of cacao fruits

Published:2021-04-12 Issue:13 Volume:101 Page:5398-5408
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

López‐Hernández Martha del Pilar¹²^ORCID,Criollo‐Núñez Jenifer²^ORCID,Jaramillo‐Barrios Camilo Ignacio²^ORCID,Lozano‐Tovar María Denis²^ORCID

Affiliation:

1. Universidad Nacional de Colombia, Bogotá Campus, Facultad de Ciencias Agrarias Instituto de Ciencia y Tecnología de Alimentos (ICTA) Bogotá Colombia

2. Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA) Centro de Investigación Nataima Ibagué Colombia

Funder

Ministerio de Agricultura y Desarrollo Rural

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11188

Reference31 articles.

1. Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

2. Genetic Regulation of Fruit Development and Ripening

3. Modelling cacao pod growth: implications for disease control

4. Study of the physical and chemical changes during the maturation of three cocoa clones, EET8, CCN51, and ICS60

5. Effects of Maturity at Harvest and Fermentation Conditions on Bioactive Compounds of Cocoa Beans

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